I grew up in the suburbs of Philadelphia, around the corner from a guy named Noah. We went all through school (and hebrew school) together and are lucky enough to still be very close — in fact I probably talk to him more than almost any of my other friends. That’s because we’re both up very early, so in the pre-dawn hours each day we email back and forth, rapid fire, about what we did the night before and what we have on tap for the day ahead. One of the highlights each morning is hearing what he and his wife Marissa whipped up for dinner — they too, enjoy cooking healthy meals at home a few nights a week.
I made mushroom/bean sprout wraps with scallions and mango, using boston lettuce — that’s what looked the most cup-like, able to hold food when I went to the produce stand in Chelsea Market — and poured Noah’s knockout sweet chili drizzle on top. With each wrap — I think I had 3? — I used more of the sauce.
Note from Noah: “I made the sauce again last weekend and crushed up a handful of cashews — added nice crunch and a bit of sweetness.”